In a Bowl add the Chicken, yoghurt, Naga Masala, Paprika, Lime juice & Salt. Mix Well. Place in the fridge & marinate for at least 2 hours or over night for better results. (1x tbsp of Naga Masala seasoning will give you a HOT curry, just use 1-2 tsp for a milder taste)

Finely whiz the Onions, Garlic & Ginger in a food processor (Or chop finely if you dont have a processor) Put to one side.

Mix Tomatoes,tomato puree & Chillies. Again put to one side.

Empty the Chicken & Yorghurt mixture into a roasting tin & place under a hot grill until the chicken starts to brown on each side.

Heat the oil in a pan & add the Onion, garlic & ginger to the oil & fry on a medium heat until soft & golden. Stir frequently

add the Tomato chilli mixture, cover and cook for 10 mins.

add the grilled chicken & contents of the roasting tin into the pan, stir well. Cover & cook for a further 10 mins on a low heat. add a little water or more yogurt if the sauce is a little thick.

When Ready to serve sprinkle with the Garam Masala & garnish with the freshly chopped Coriander and serve with Rice or Naan bread. Decorate with lemon slices. Enjoy!

Serves 4

]]>https://addsomespices.wordpress.com/2011/12/01/chicken-naga-masala/feed/0addsomespicesNaga MasalaChicken Vindaloohttps://addsomespices.wordpress.com/2011/08/09/chicken-vindaloo/
https://addsomespices.wordpress.com/2011/08/09/chicken-vindaloo/#respondTue, 09 Aug 2011 10:42:12 +0000http://projectspice.co.uk/?p=400This recipe has been exclusively written for the Chilefoundry, a website that I write a monthly recipe for. It’s dedicated to ‘all things’ hot! Chillies sauces, recipes, spicy food, news & reviews can all be found over at The Chile Foundry

Marinade Ingredients:

1 tsp mixed white/brown mustard seed

1 tsp cumin seed

1 whole clove

8 x Hot green chillies (Thai, finger, birds eye)

Grind these ingredients to a paste in a pestle & mortar. Put to one side.

Paste Ingredients:

1 x large cooking Onion, roughly chopped

20-25g fresh garlic

10-15g fresh ginger

1 tbsp lemon juice

2 tsp paprika

2 tbsp cider vinegar

1 tbsp water

A good grind of salt & pepper

Whizz the ‘paste’ ingredients in a food processor/blender until a smooth paste is achieved. put to one side.

Curry Ingredients:

2 tbsp oil

1 onion, sliced into half rings

3 chicken breasts, cubed

15-20 curry leaves

2 tsp cayenne pepper

½ cup (125ml) cider vinegar

A good pinch of salt

½ tsp sugar

halved chilies & fresh coriander to decorate

Method:

Smear your marinade on to the cubed chicken, making sure it’s well covered. Place in the fridge for at least 30 mins.

In a hot pan, add your oil & fry your onion for 2-3 mins. Now add your marinated chicken to the pan, making sure to add all the marinade too. Cooking for 5 mins until the chicken has taken on some colour, stir frequently.

Pour in the paste you made earlier, stir & cook for a couple of minutes.

Now sprinkle in your curry leaves & cayenne pepper, stir & cover the pan, cook for a further 5 mins.

Add the cider vinegar, bring to the boil & add the salt and sugar. Cover the pan & simmer on a low heat for 25 mins.

Cooks tip: If the word ‘Vindaloo’ scares you off because you think it will be too hot for you? Just adjust the chilli & cayenne pepper quantity to your own liking. On the other hand if you think that this isn’t hot enough for you…try upping the chillies or swap them for ‘Habanero‘ or ‘Naga‘s

]]>https://addsomespices.wordpress.com/2011/08/09/chicken-vindaloo/feed/0addsomespicesChicken VindalooChana Masalahttps://addsomespices.wordpress.com/2011/07/31/chana-masala/
https://addsomespices.wordpress.com/2011/07/31/chana-masala/#respondSun, 31 Jul 2011 09:30:07 +0000http://projectspice.co.uk/?p=395As a rule of the thumb, you can often tell how good a curry restaurant is just by the quality of the ‘Chana Masala’. This recipe won’t disappoint & will have you paying the bill everytime.

Ingredients:

1 tsp coriander seed

1 tsp cumin seed

3 tbsp oil

2 small cooking onions (finely chopped)

12g garlic (pulped)

12g ginger (pulped)

1 green finger chilli (chopped)

400g can chopped tomatoes

1 400g can chick peas

1 400g can brown chickpeas (kala chana)

1 cup (250ml) water

1 tsp ground coriander

½ tsp turmeric

1 tsp ground cumin

½ tsp chilli powder

salt

½ tsp garam masala

1 tbsp lemon juice

chopped fresh coriander

Method:

In a hot pan dry fry the coriander & cumin seed for a minute, remove from the heat and grind in a pestle & mortar. Put to one side

Heat the oil in a same pan, add the onion, garlic & ginger & fry for 2-3 mins then add the green chilli, cook for a further 2 mins until the onions have softened.

Stir in the tomatoes & cook for 10 minutes, stirring frequently. Now add the ground coriander,cumin, turmeric & chilli powder along with the water & a good pinch of salt, stir & bring to a boil.

Drain the chick peas & add them to the pan, stir & cover with a lid. Simmer for 25 mins

Just before you are about to serve, stir in the toasted ground spices along with the garam masala & lemon juice